Creme Egg Cake

Who dosen’t love a creme egg? But did you know that there is 26 grams of sugar in a single egg!! This is why I have used mini creme eggs for this one!

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Ingredients:

1. Pack of mini creme eggs.

2. Dark chocolate – 8 squares or 1 small bag of chocolate chips.

3. 4 eggs.

4. Espresso Powder.

5. Melt chocolate on a low heat until melted.

6. Seperate the eggs – my friend Emily taught me the best way to do this is to hold the egg yolk in your hand and let the whites drip through your fingers. LIFE HACK.

7. Mix egg whites with a hand whisk until they stand on end and make a peak.

8. Mix yellow yolks in with chocolate gently.

9. Slowly fold the whites into the yolk and chocolate bit by bit.

10. Add espresso powder for a bit of kick.

11. Place into a square cake tin.

12. Bake for 15-20 mins.

13. Let it cool – sprinkle icing sugar on top and pop some mini creme eggs on each divided square. This should make around 9 mini cakes.

14. How simple is that!!!